|liquid cream 35% fat - lighlty whipped||g 500|
|LILLY CARAMEL||g 100|
Dissolve LILLY into water, then gently combine to the lighlty whipped cream to create a soft mousse.
Fill the appropriate little tubes with the mousse and seal them.
|FRUTTIDOR MELA EN GROS MORCEAUX||g 1000|
|JOYTOPPING CARAMELLO||g 100|
Pour the topping into a silicone mould, then evenly spread FRUTTIDOR.
Bake at 180°C for 20 minutes.
Once done, put in the blast chiller until completely frozen.
Take a base of baked shortcrust pastry and cut it so as to shape a palette. Place it in the center of the plate.
Cut the caramelizzed apple into a proportionate size and lay it onto the shortcrust palette.
Top off with the mousse tube and a slice of dried apple.
Chef Executive, Pastry Chef and Chocolatier